Steak, Kale and Onion Frittata
What’s more iconic than the diner classic, steak and eggs? Well, I guess many things are, but this dish is certainly up there on the list of classic meals. Imagine, a twist on this breakfast favorite. A twist so easy it is almost foolproof. Insert the steak, kale and onion frittata.
Frittatas are great for being the “it is whatever you want it to be or have in the fridge” type of dish. Whether it’s spinach and Swiss, ham and fontina or another combination, frittatas have the magical power of ALWAYS being delicious.
Delicious and easy, sounds too good to be true, right? Wrong. Frittatas are just that perfect. It’s perfect throwing steak into the mix, because you can use leftover meat (of most cuts) from another meal. The steak for my recipe happens to be flank steak from chimichurri steak, but go ahead and use that leftover ribeye, New York strip and if you’re feeling fancy, filet mignon! Whatever the combo, it is sure to be tasty.
1 dozen eggs
1/4 cup heavy cream
1 cup sharp cheddar cheese
2 tablespoons olive oil
1 tablespoon Irish butter
2 cups leftover flank steak, chopped
2 cups curly kale, roughly chopped
1 small onion, thinly sliced
Sale/pepper, to taste
1/4 cup Parmesan cheese, to top (optional)
Begin by preheating the oven to 350 degrees. Bring the eggs and heavy cream to room temperature. While the ingredients come to room temperature, prepare the other ingredients.
Begin by heating the olive oil over medium heat in a nonstick 10” skillet. Add the onion, season with salt/pepper and sauté for 3-4 minutes. Next, add the kale and continue to sauté for an additional 2-3 minutes. Next, add the steak. Cook the steak for 1-2 minutes. Note: do not overcook the steak as it will continue to cook with the frittata.
While these ingredients sauté, whisk the eggs, heavy cream, cheddar cheese salt and pepper together.
Next, add the butter to the skillet. This will add flavor and prevent the frittata from sticking. Add the egg mixture to the skillet and loosely mix the ingredients to evenly distribute throughout the frittata. Note: do not overly mix as this will create scrambled eggs. Once the ingredients are evenly distributed, allow the frittata to cook until mostly set, about 5-6 minutes. Remove the skillet from the stovetop, top with parmesan cheese and finish cooking in the oven for 2-3 minutes.
Remove the frittata from the oven and let cool for 1-2 minutes. Cut into wedges and serve!